More than 100 companies, from farms and dairies to restaurants and accommodation businesses, make up a tourist itinerary that knows a lot about cheese.
The capital of Cáceres, the flagship of Extremaduran gastronomic excellence, as well as the benchmark for the most discerning palates thanks to its extensive natural resources, was designated the Gastronomy Capital of Spain in 2015.
A journey through the culture, tradition and flavour of a unique food.
The twelve Designations of Origin and four Protected Geographic Indications of Extremadura demonstrate the quality and variety of our gastronomy. Exceptional raw ingredients to conquer all palates.
Come to Extremadura and enjoy experiences with real flavour. Sustainable gastronomy routes and first-rate products.
Extremadura's cuisine is simple and varied, its intense flavour and the quality of its typically-local raw materials have made it one of the most-admired of the Iberian Peninsula.
Hams, shoulders, pork loins, chorizo sausages, pepperoni, morcillas and bacon: pata negra delicacies
Try exquisite flavours experience the zenith of the gastronomy of Extremadura.
Olive growing and production of olive oil are a historical, cultural, ethnographic and gastronomic reference in Extremadura. Olives have been grown for 2,500 years, as evidenced by archaeological remains and historical sources.
Extremadura's confectionery has gradually acquired different aspects as it has been dispersed around the various districts in the region.